286 REPORT OF OFFICE OF EXPERIMENT STATIONS. 



"NVoll and Huinplircv " found that soy-hoan silago imparted a very 

 <)l)jecti<)nal>lo flavor to milk, huttcr, and duH'se. Tliey concluded that 

 even when fed after milkin<2: time, satisfactory dairy j)roducts can 

 not be niade when this kind of sila*;e is used. The same objections, 

 however, did not apply to a mixed sila<;e composed of corn and soy 

 beans, the latter in a relatively small j)roj)ortion. 



In other investigations at the Wisconsin Station by Baer and Car- 

 lyle '' rape was found to impart a strong flavor to milk, and cheese 

 made from such milk had both offensive odors and tastes. The ob- 

 jectionable flavor in the cheese was more marked when young rape 

 was fed than when the rape was mature. A stronger flavor was im- 

 parted to the milk when the rape was fed just before milking than 

 when fed innnediately afterwards. In the same series of experiments 

 tests with clover and cabbage showed that disagreeable flavors from 

 these materials could be carried over into the cheese. 



Objections have also been made to various other feeding stuffs, 

 such as potatoes, sugar beets, and apple jK)mace, especially when these 

 materials are fed in considerable quantities. That the time of feed- 

 ing in relation to the time of milking has an important bearing on 

 the transmission of objectionable properties from feed to milk has 

 been well established. Among the materials to which special objec- 

 tions have been rai'sed by sanitarians are the residues from distil- 

 leries and breweries. 



In experiments at the Massachusetts Station, reported by Lindsey,'' 

 cows were fed 3 or 4 i)ounds daily of dried distillers' grains. No 

 objectionable flavor or odor was detected in the fresh milk, noi- was 

 the keeping quality of the milk inferior to that of other samples. 

 Lindsey comments on the results, as follows : 



So far as the present experiment is concerned, it is l>elieve(l that tlie health- 

 fulness of the milk for all ordinary purposes was not impaired hy the feeding 

 of reasonable <iuantities of distillers' grains. It is understood that practically 

 all of the grains now upon the market are made from distillery slop that has 

 been dried immediately after the distillation of the alcohol. It is uncjuestion- 

 ably true that partly decomposed feeds of any kind do impart a bad flavor 

 and odor to milk, and quite likely are tho cause of digestive disturl)ances, 

 especially in case of infants, young children, and invalids. Whether fermented 

 residues that have not undergone any putrefactive changes would produce sim- 

 ilar effects seems questionable. It is believed that mueh of the bad flavor aud 

 odor found in ordinary milk is absorbed from un impure atmosphere rather 

 than from the feed given the cow. The subject is worthy of careful study oa 

 the part of the experiment stations. 



In the same series of experiments dried brewers' grains, fed in 

 dailj' quantities of 4 to 5 pounds, did not apparently produce any bad 



"Wisconsin Sta. Rpt. 1004, p. 07. » Wisconsin Sta. Bui. 115. 



c Massachusetts Hatch Sta. Bui. 94. 



